Katsu curry
Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference
Katsu curry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- 1 tbsp rapeseed oilor vegetable oil
- 2 onionschopped
- 2 large carrotschopped, plus 1 peeled into ribbons
- 2 garlic clovescrushed
- thumb-sized piece gingerpeeled and grated or finely chopped
- 1 tbsp curry powdermild or medium depending on your spice tolerance
- ½ tsp ground turmeric
- 400ml can coconut milk
- 2 tsp maple syrupor honey
Nutrition: per serving
- kcal262
- fat20g
- saturates15g
- carbs15g
- sugars11g
- fibre4g
- protein3g
- salt0.07g
Method
step 1
Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
step 2
When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
step 3
Serve over rice with chicken katsu or tofu.
